Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 cup black beans, rinsed and drained
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning (chili powder, cumin, smoked paprika, garlic powder)
  • 0.5 cup beef bone broth
  • 1 cup fire-roasted salsa, chunky
  • 0.5 cup plain Greek yogurt
  • 4 oz diced green chiles
  • 12 small corn tortillas, halved
  • 1.5 cups sharp Cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded

Instructions:

  1. In a large skillet over medium-high heat, brown the lean ground beef until fully cooked and mahogany in color. Add the diced onions and cook until translucent.
  2. Stir in the taco seasoning and minced garlic. Toast for 60 seconds until fragrant. Add black beans and bone broth, simmering until the liquid reduces into a thick sauce.
  3. In a small bowl, mix the Greek yogurt and diced green chiles to create the moisture layer.
  4. Lightly coat the bottom of a 9x13 inch baking dish with salsa. Lay down a foundation of halved corn tortillas, overlapping slightly.
  5. Spread half of the meat mixture over the tortillas, followed by dollops of the Greek yogurt blend and a third of the shredded cheese. Repeat layers.
  6. Finish with a final layer of tortillas and the remaining cheese. Bake at 375°F (190°C) for 20-25 minutes until the cheese is molten and golden.